Each week, this column offers recipes from Valley cookbooks. If your organization would like to have

Each week, this column offers recipes from Valley cookbooks. If your organization would like to have its cookbook showcased, please contact our features editor Barb Shaffer at 330-747-1471, ext. 1282, or email her at shaffer@vindy.com.

Junior Women’s League of Canfield’s “SIMPLE PLEASURES II”

Cinnamon peach bread

by Patty jones

11/2cups sugar

1/2cup shortening

2eggs

21/4cups fresh peach puree (or 3, 15-ounce cans of peaches, drained and pureed)

2cups flour

1teaspoon cinnamon

1teaspoon baking soda

1teaspoon baking powder

1/4teaspoon salt

1teaspoon almond extract

1cup chopped pecans or walnuts

Preheat oven to 325 degrees. Cream sugar and shortening. With a wooden spoon, beat in eggs. Add peach puree, dry ingredients and almond flavoring. Fold in nuts. Pour into two 4-inch by 8-inch greased loaf pans. Bake for 50 to 60 minutes.

Breakfast casserole

by linda kneen

4slices bacon

1/2cup butter, divided

1/2pound ham, cubed

1cup mushrooms

1/2cup flour

4cups milk

1/8teaspoon pepper

1cup evaporated milk

1/4teaspoon salt

16eggs

Make one day ahead: Saute bacon until crisp, break up, and return to pan. Do not drain. Add 1/4 cup butter, ham, and mushrooms; cook briefly. Sprinkle with flour, stir well, and gradually add regular milk; cook until thickened and smooth. Season with salt and pepper; set aside. Beat evaporated milk into eggs (may add a little more salt at this time, if desired). Scramble eggs in remaining butter until just firm. In a large greased casserole dish, layer half of the eggs, then half of the cream sauce; repeat. Refrigerate overnight. Bake at 375 degrees for 1 hour prior to serving. (Garnish with fresh parsley, if desired.) Serves 12.

snickerdoodles

by terri schade

1/2cup butter, softened

1/2cup shortening

1cup granulated sugar

1/2cup brown sugar

2eggs

23/4cups flour

2teaspoons cream of tartar

1/4teaspoon salt

1teaspoon baking soda

2tablespoons sugar

2teaspoons cinnamon

Heat oven to 400 degrees. Mix butter, shortening, the 11/2 cups granulated and brown sugars, and the eggs. Blend in flour, cram of tartar, baking soda, and salt. Shape dough by rounding teaspoonfuls into balls. Mix the 2 tablespoons of sugar and the cinnamon; roll balls in the mixture. Place 2 inches apart on ungreased baking sheet. Bake 8 to 10 minutes or until set. Immediately remove from baking sheet. Makes about six dozen cookies.

fried rice

by marcie micchia

2cups rice, cooked and cooled (long grain rice)

1/4cup olive oil

1large onion, chopped

1stalk celery, chopped

3eggs

2teaspoons salt

1teaspoon pepper

2tablespoons soy sauce

1cup frozen peas

Coat inside of wok or nonstick skillet with oil and heat on high. Add onion and celery; stir fry until tender. Add cooked rice and stir. Form a well in the center, add eggs and stir to break yolks. Continually stir fry until well mixed and eggs are cooked through. Add seasonings and peas, and continue to stir fry until peas are bright green and cooked through (about 2 to 3 minutes). Serve immediately, Serves 8.

HOW TO ORDER

Order Junior Women’s League of Canfield’s “Simple Pleasures” by calling Diane Smythe at 330-503-8202. The cost of $15 includes shipping.